Recipe Category: Dessert
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Ingredients
Servings : 48 Pops
For the Cake
- 1/2 cup melted grass-fed butter
- 1 egg
- 3/4 cup pumpkin puree
- 1/2 cup keto brown sugar substitute such as Sukrin Gold
- 3 1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 1/4 cups almond flour
For the Frosting
- 4 oz. softened cream cheese
- 1/2 cup confectioner erythritol
For the Chocolate Coating
- 8 oz. dark chocolate bar of your choice
- 2 teaspoons coconut oil
Method
For the Cake
- Heat your oven to 350°F and line an 8 x 11 baking dish with parchment paper.
- In a medium bowl, mix together the butter, egg, pumpkin puree, keto brown sugar substitute, vanilla extract, pumpkin pie spice, and cinnamon until well combined.
- Stir in the almond flour until fully incorporated.
- Smooth the pumpkin batter into the lined baking dish and bake for 25 minutes.
- After 25 minutes, remove from the oven and let cool slightly.
- Using a fork crumble the cake batter and then pour the crumbles into a large bowl and set aside.
For the Frosting
- In a small bowl, mix together the cream cheese and confectioner erythritol until fully combined.
- Add the cream cheese mixture to the bowl with the cake crumbles and mix well to form a batter.
- Form the batter into 1.
- 25 balls and line them up on a parchment paper lined baking sheet.
- Place the baking sheet into the fridge and refrigerate the balls for 30 minutes.
For the Chocolate Coating
- Using a double broiler over medium low heat melt the chocolate and coconut oil together.
- Make sure to not overheat or burn the chocolate.
- If you don’t have a double broiler, you can add the chocolate and coconut oil to a small bowl and microwave for 30 seconds or until fully melted.
- Once melted completely, stir the chocolate and coconut oil to combine fully.
- Remove the balls from the refrigerator.
- First, gently dip the cake pop stick into the melted chocolate so that the chocolate only covers the bottom 3/4-inch of the stick.
- Immediately place the chocolate covered end of the stick straight into the cake ball.
- Repeat this process for all of the cake balls.
- Next, dip each cake pop into the melted chocolate, rotating the pop around so that it is evenly coated.
- Place the chocolate coated cake pops back on the same parchment lined baking sheet and let the chocolate begin to set.
- Once the chocolate has slightly set, sprinkle a little ground turmeric on each cake pop for an (optional).
- Store the cake pops in the refrigerator for at least 10 minutes before serving.
- Calories: 84kcal – Carbohydrates: 5g – Protein: 1g – Fat: 6g – Saturated Fat: 2g – Cholesterol: 6mg – Sodium: 32mg – Potassium: 47mg – Fiber: 1g – Sugar: 3g – Vitamin A: 719IU – Vitamin C: 1mg – Calcium: 15mg – Iron: 1mg
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